Preheat the smoker to 225°F (107°C).

In a small bowl, mix together all the dry rub ingredients.

Rub the dry rub all over the tri tip roast, ensuring it is evenly coated.

Let the tri tip sit at room temperature for about 30 minutes to allow the rub to penetrate.

Place the soaked wood chips in the smoker box or directly on the coals.

Once the smoker is ready, place the tri tip on the grill grates, fat side up.

Smoke the tri tip for about 2 to 3 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.

Remove the tri tip from the smoker and let it rest for 15 minutes before slicing.

Slice the tri tip against the grain into thin slices and serve.